Mushroom Soup

I have expressed to you my weakness for soups many times . I enjoy them winter and summer, either hot or cold. Today’s mushroom soup is one of these recipes that I will make continuously from now on. A few ingredients, but, a lot of flavor!

A few words about the mushroom soup

With only few ingredients and about 30 minutes of your time, you will have a delicious and comforting meal. Deep, earthy flavor and creamy texture, which are combined at the end with soft goat cheese, will give you a dreamy effect.

It’s the best way to get the most out of mushrooms. It can, very well stand  on the festive table, or be a weekday lunch or dinner. A necessary accompaniment is fresh bread or even garlic bread 😉

The ingredients for the mushroom soup

I would suggest you don’t skip the goat cheese. It goes incredibly well with the soup.

The mushrooms I used are the common white mushrooms, and a mixture of dried ones (porcini, macrolepiota procera , and black trumpet). You can make your own combination. After all, all mushrooms have their grace.

Making the mushroom soup

I brown the white mushrooms first with a bit of olive oil and butter for a more intense, deep flavor. Then I added the onion, the celery until they softened as well. I added the stock, dried mushrooms and let the soup simmer. Just before turning it off, I threw in some dill and thyme. I pureed it with a hand blender and served it with goat cheese, more thyme and a slice of porcini which I passed through the pan with a bit of olive oil, after soaking it in warm water for 5 minutes.

If you are a soup lover like me, click here for more delisious soup recipes.

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Mushroom Soup

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soups, festive recipes, light meals, healthy meals, mushrooms, – greek, mediterranean

Serves: 6

Prep Time: 10 minutes – Cooking Time: 30 minutes – Total Time: 30 minutes

With only few ingredients and about 30 minutes of your time, you will have a delicious and comforting meal. Deep, earthy flavor and creamy texture, which are combined at the end with soft goat cheese, will give you a dreamy effect.

Ingredients

• 2 tbsp olive oil
• 1 tbsp butter (optional)
• 500g white mushrooms, sliced
• 25g mixture of dried mushrooms (I used porcini, macrolepiota procera and black trumpet)
• 2 onions, thinly sliced
• 2 stalks celery, finely chopped
• 1 liter of chicken or vegetable stock (I used chicken)
• ¼ cup chopped dill
• ½ tbsp fresh thyme leaves
• salt, pepper
• soft goat cheese, for serving
• extra thyme, for serving

Instructions

1

Heat olive oil and butter in a medium pot over medium-high heat and add the mushrooms. When browned, add onions and celery and cook until softened.

2

Add the broth, let it boil, lower the heat and simmer for about 20 minutes.

3

Add the dill, thyme, salt and pepper, and simmer for another 2-3 minutes, then turn off the heat.

4

Puree the soup and correct the density if necessary, either by adding broth or boiling it a bit more.

5

Serve with a spoonful of soft goat's cheese, more thyme leaves and, if desired, a slice of porcini which you pass through the pan with a bit of olive oil, after soaking it in warm water for 5 minutes

Nutrition

• 451 Calories
• 13.2g Carbohydrates
• 36mg Cholesterol
• 45.7g Fat
• 5.4g Fiber
• 4.6g Protein
• 13.3g Saturated fat
• 189mg Sodium
• 3.6g Sugar
• 32.4g Unsaturated fat

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